Thursday, October 22, 2015

Raw Cacao Bark recipes

This recipe is for Raw Chocolate Bark Rawified 
  • 1/2 cup coconut oil or raw cacao butter
  • 1/4 cup raw cacao powder
  • 1/4 cup fruit and nuts
    • Almonds, hazelnuts, raisins, cashews, goji berries, hemp seeds, walnuts, macadamia nuts, dates, cranberries, pumpkin seeds, dried bananas, pecans, peanuts, shredded coconut, and dried fruits such as blueberries, mango, cherries, or apricot.
  • 1-2 tbsp honey, maple syrup, or agave (optional)
  • 1 tbsp flavoring (optional)
    •  Grated ginger, orange zest, chili pepper, cinnamon, mint, vanilla or coffee bean. 

    Put the cacao butter in a bowl, and place that bowl inside another bowl filled with warm water.  This will allow the cacao butter to heat up just enough to melt, without killing the enzymes.  Add the cacao powder and sweetener, and mix well.  Next throw in your fruit, nuts, and flavorings, pouring into an 8 x 8 pan lined with wax paper.  Place the pan in the freezer for around 10 to 15 minutes, then remove and cut into 16 even pieces.  If you use coconut oil, store in the fridge to keep from melting as it will soften at room temperature.  

    This one is one of my favorites, reminding me of rice crispie candy bars. It is vegan and nut free bark. The recipe is from the Rawguru
    ½ cup (126g) raw cacao butter
    2 tsp coconut oil
    ¼ cup (25g) cacao powder
    2 TBS lucuma powder (or mesquite powder)
    1 TBS(15ml) maca powder
    1 tbsp (20ml) agave nectar, maple syrup or honey
    3/8 cup (75g) activated buckwheat (crispie)


    1) Gently melt the cacao butter in a double-boiler.

    2) Mix in the coconut oil.

    3) Mix in the cacao, maca, lucuma and sweetener

    4) Mix in the buckwheat  and stir until the grains are completely covered.

    5) Spread mix onto a Teflex sheet or baking paper and freeze until the chocolate sets.

    6) Break frozen sheet into bite-sized pieces.

    7) Store bark in the refrigerator or freezer.

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